Seared Scallops with Mushroom Cream Sauce

Today I sit and ponder life and authenticity. So many people live each day behind a mask. So many people don’t know the authentic self hidden away deep inside them. So many people are lost in the masquerade of trying to be who society wants them to be. What a world it would be if we could all be and express our authentic selves. Every day.

This recipe takes the authentic flavor of the scallops and adds a luscious mushroom cream sauce. Not masking a flavor. Enriching. Combining flavors to create a dish that speaks for itself, bringing out the delicious natural beauty of the ingredients. I love this one. Enjoy!

My favorite tips:

*The beauty of this dish is the ease of preparing such a succulent scallop recipe with tasty rich flavor.
*When preparing the scallops, rinse in cool water and remove any side-muscles that may still be attached. This is a small piece tough tissue on the side of the scallop. I have found that they are often already removed from the scallops when I purchase them. Also, they won’t hurt you if they slip by, so don’t spend too much time searching.
*When preparing the mushrooms, rinse with cold water and pat dry. They cook best if not completely saturated with water during the washing process.
*This recipe makes two large servings or four smaller servings.
*This recipe pairs well with cauliflower rice. Save some of the sauce for the rice! This recipe also pairs well with Roasted Basil Green Beans.
*If you are not a scallop guru, I recommend cooking them all the way through. You will find some sites that state you can eat your scallops raw or medium. I live in a land-locked state with frozen scallops, and therefore I always make sure they are cooked through. There is risk of illness if eating under-cooked seafood.
*After adding the heavy cream to the sauce, you may need to adjust the burner temperature. Be sure to stir continually or the sauce may boil over.
*I like to cook my sauce until it is the consistency of thin gravy (see photos of the dish). You may choose to cook longer and enjoy yours a bit thicker if you like.

Seared Scallops with Mushroom Cream Sauce

Recipe by AmiessaCourse: All Recipes, Seafood FavoritesDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

This is the best scallop recipe! 

Ingredients

• 1 lb scallops, rinsed and patted dry

• 1 Tbsp olive oil

• 3 Tbsp butter

• 1 1/4 cup brandy or cognac

• 8 oz baby bella mushrooms, cleaned and quartered

• 1 1/2 cups heavy cream

• Garnish – parsley, chopped

Directions

• Add olive oil and 1 Tbsp butter to pan. Heat on medium-high heat until the butter sizzles in the oil.
• Add fresh cracked black pepper and a sprinkle of salt to scallops. Add immediately to the pan.
• Sear scallops until browned and cooked through. Approximately 2 minutes per side. Remove from pan and cover loosely with foil to keep warm.
• Remove pan from heat! Deglaze pan with brandy or cognac. Put the pan back on the heat source.
• Add mushrooms to the brandy sauce and simmer. Stir continually. Cook until the strong alcohol odor is gone and you notice the sweeter smell of the sugars.
• Add heavy cream. Bring to a simmer and stir continually for approximately 5 minutes.
• Add the remaining 2 Tbsp butter and continue to simmer as sauce thickens. Stir continually until sauce reaches consistency of thin gravy. Approximately 5-10 more minutes.
• Serve scallops immediately drizzled with the mushroom sauce. Garnish with parsley. ENJOY!

Notes

• *When preparing the scallops, rinse in cool water and remove any side-muscles that may still be attached. This is a small piece tough tissue on the side of the scallop. I have found that they are often already removed from the scallops when I purchase them. Also, they won’t hurt you if they slip by, so don’t spend too much time searching.
• *When preparing the mushrooms, rinse with cold water and pat dry. They cook best if not completely saturated with water during the washing process.
• *This recipe makes two large servings or four smaller servings.
• *This recipe pairs well with cauliflower rice. Save some of the sauce for the rice! This recipe also pairs well with Roasted Basil Green Beans.
• *If you are not a scallop guru, I recommend cooking them all the way through. You will find some sites that state you can eat your scallops raw or medium. I live in a land-locked state with frozen scallops, and therefore I always make sure they are cooked through. There is risk of illness if eating under-cooked seafood.
• *After adding the heavy cream to the sauce, you may need to adjust the burner temperature. Be sure to stir continually or the sauce may boil over.
• *I like to cook my sauce until it is the consistency of thin gravy (see photos of the dish). You may choose to cook longer and enjoy yours a bit thicker if you like.